F & B : Great Hotel restaurants
veTiver
cheWton glen hotel & Spa neW Milton , england
execuTive chef Luke MaTThews
year opened :
2011 MealS Served :
Breakfast , lunch and dinner
SeatS : 150 average dinner check : US $ 94 executive chef : Luke Matthews
Menu focuS : English with a cosmopolitan flair as well as seasonal touches
Signature diSheS : Thai lobster curry with jasmine rice ; slow-cooked lamb tagine with harissa and jeweled couscous
Standout deSign featureS : Spread across five rooms , including the Wine Room and the newly constructed Summer House , Vetiver promises settings to suit all dining occasions , seasons or times of the day . Design details include country flowers , jugs of herbs , limed oak country furniture and limegreen banquettes in the restaurant ’ s “ Oak End .”
What MakeS it great : The bright and airy restaurant sits in a beautiful setting , and the culinary offer is a perfect match for this cool elegance .
For photos and more information about signature dishes among this year ’ s Great Hotel Restaurants , visit http :// hotelsm . ag / 1sbWFw5
The judges thiS year ’ S great hotel reStaurantS Were Selected by 16 judgeS froM around the World :
Frank ansel , independent winemaker , Mendoza , Argentina
stephane Bellon , Kempinski Hotels , Geneva
rory Bevins , La Bottega USA , New York City
elizaBeth Blau , Blau & Associates , Las Vegas
tiFFany DowD , Luxe Social Media , Boston
the late kurt Fischer , International Food & Beverage Forum , Mendocino , California
Jean-luc Fourrier , JLF + associates , Singapore
Mary Gostelow , journalist , Tincleton , England
Gert kopera , Jumeirah Group , Dubai
DonalD Morrison , Donald Morrison & Associates , London
eD nG , AB Concept , Hong Kong and Bangkok
John nielsen , Les Roches Jin Jiang Hotel School , Shanghai
corey nyMan , The Nyman Group , Las Vegas
BoB puccini , The Puccini Group , San Francisco
Mps puri , Nira Hotels & Resorts , London
Guy riGBy , Four Seasons Hotels and Resorts , Toronto
32 HOTELS September 2014 www . hotelsmag . com